1- Creating Mini Carrot Cakes is a fun and rewarding process that anyone can master. Start by toasting the walnuts in a pan over medium heat for 3-5 minutes until they smell fragrant, then let them cool and chop them finely. This step enhances their flavor and adds a nice crunch to your cakes.

2- Next, peel and shred enough carrots to get 1 ¼ cups. Preheat your oven to 350°F and prepare two 6-inch round cake pans by buttering them and lining the bottoms with parchment paper, also buttering the paper for easy removal. In a large bowl, beat together the buttermilk, oil, egg, and vanilla extract until smooth, then stir in the brown sugar until it’s fully dissolved and mix in the shredded carrots.

3- In another bowl, sift the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to combine them well. Gently fold the dry ingredients into the wet mixture, then add the toasted walnuts. Divide the batter evenly between the pans aim for about 425 g per pan and bake for 30-31 minutes. Check for doneness by inserting a toothpick; it should come out clean with a few crumbs.

4-Cooling and Frosting Steps After baking, let the cakes cool in the pans for 10-15 minutes before transferring them to wire racks to cool completely. For the frosting, beat the softened butter and cream cheese until creamy, add the vanilla extract, and gradually beat in the powdered sugar until it’s fluffy. Assemble your cake by placing one layer on a plate, spreading about ½ cup of frosting on top, adding the second layer, and frosting the top and sides with the rest. Finish with extra walnuts if you like, then chill for at least 30 minutes before serving.